Zucchini with Rice and Coconut Milk

Catherine Cappiello Pappas


This is a healthy and delicious side dish that fuses exotic spices and sweet coconut into a savory delight!


★★★★★ 1 vote

5 Min
35 Min


  • ·
    3 – 4 cups of zucchini – sliced
  • ·
    1 onion – sliced thin
  • ·
    3 cloves of garlic – chopped
  • ·
    healthy handful of fresh basil – sliced
  • ·
    1 cup chicken broth
  • ·
    1 tablespoon – lemon juice
  • ·
    13.5 oz can of coconut milk
  • ·
    ¾ tsp. salt
  • ·
    ½ tsp. ground black pepper
  • ·
    1 ½ tsp. curry powder
  • ·
    2 tablespoons olive oil
  • ·
    1½ cups uncooked rice

How to Make Zucchini with Rice and Coconut Milk


  1. Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings.

    Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 – 35 minutes.

    Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste.

    Prepare the rice as directed.

Printable Recipe Card

About Zucchini with Rice and Coconut Milk

Course/Dish: Rice Sides
Other Tag: Healthy
Hashtags: #coconut, #zucchini, #milk

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